Cajun Shrimp Potato Chowder

Recipe courtesy of the U.S. Potato Board.

Recipe Ingredients:

1 teaspoon olive oil
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1 1/2 pounds cubed red potatoes
2 cups reduced sodium chicken broth
1 teaspoon garlic powder
3/4 teaspoon dry mustard
1/2 teaspoon paprika
1/2 teaspoon salt
1 pound medium uncooked shrimp
2 cups 2% milk
2 tablespoons all-purpose flour
1 1/2 cups chopped fresh spinach

Cooking Directions:

1. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, sauté 5 minutes.
2. Add potato, chicken broth and seasonings; bring to a boil. Reduce heat and simmer, covered, for 20 minutes or until potatoes are tender.
3. Gradually add milk to flour, whisking until smooth. Add to soup, stirring well. Cook 10 minutes over medium low heat or until thickened.
4. Add shrimp and spinach and cook for several minutes more until spinach is wilted and shrimp turns pink.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 198; Cholesterol: 183mg; Total Carbs: 47g; Fiber: 4g; Protein: 18g; Sodium: 602mg; Potassium: 1530mg.

Recipe and photograph courtesy of the U.S. Potato Board.